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A couple of days ago, I realized I had three small doughnut peaches left over from my last CSA box. Miraculously they were not super mushy or moldy. I knew that they didn’t have many days left of being viable, so I thought I’d do something creative with them.

My favorite ice creams are made with cream, milk, sugar, and flavoring – no eggs involved. I thought I’d try to add these peaches to a basic sweet cream base. Almonds go nicely with peaches, too, so I thought perhaps I’d add a little almond extract.

The result was a subtle, lightly flavored ice cream that tastes like a bowl of peaches and whipped cream. It’s far less peach-y than normal peach-flavored ice cream, and doesn’t have a bright orange color, but it’s refreshing and cool and quite tasty! The only thing I’d consider changing next time would be to cook the peaches slightly before adding them to the ice cream base – I think it would help bring out the ripe peach flavor. If you didn’t cook them, though, you’d still have a beautiful ice cream to enjoy!

Elisa’s Peaches and Cream Ice Cream

2 cups cream

1 cup milk

1/3 cup + 1 tbsp sugar

1 tsp vanilla extract

1/2 tsp almond extract

1/3-2/3 cup peaches, cut into very small pieces, with juice (raw or slightly cooked)

Mix together all ingredients in the canister of an ice cream maker. Churn according to the manufacturer’s instructions (mine takes about 35-40 minutes) before moving to an airtight container in the freezer. This ice cream will stay softer than, say, the avocado one I made a few months ago, so it’s perfect for scooping.